Karaköy Style Poğaça Recipe
The consistency of Karaköy style poğaça can be summarized with the crispness of the crust, the softness of the top and the slight moistness of the inside. Although it is usually made with cheese filling, plain karaköy style poğaças are also quite common. One of the best features is that they keep their freshness for several days. So, when you want to make it for your guests, you can easily make it a day in advance. The crispness and freshness of the dough is due to the use of clarified butter.
What is Clarified Butter?
Clarified butter is extracted butter made by melting butter, skimming off the foam, and leaving the water in the bottom of the pan. These processes are also explained step by step in the recipe. So don't worry about how to do it. Just follow the recipe.
Unlike other pastries, not only milk but milk and water are used half and half in Karaköy poğaças. This is again one of the things that makes the pastry crispy. If you want the pastry to be even more crispy, you can also use just water. But in this case, you will compromise on its softness and get a thicker consistency. In my opinion, the most balanced consistency is obtained by using water and milk in half.
Another feature of the pastry is the waiting times. Classical pastries are first left to rise until they rise, then shaped and kept on a tray. Karaköy pastry is kneaded once more and kept for short periods of time twice. It is kept on the tray in the same way twice. The extra kneading and rising stages strengthen the gluten structure of the pastries, ensuring that they always rise without collapsing and that they do not crack or burst while baking.
To give the classic shape on the bun, you can use the back of an oversized fork to scratch the length of one side first and then the other side in the same way.
Enjoy the recipe...
Karaköy Style Poğaça Recipe with Video
Ingredients
- 250 g butter,
- 2 eggs (one of the yolks will be reserved for topping),
- 1/2 cup of warm milk,
- 1/2 cup of warm water,
- 1 packet of instant yeast,
- 2 tablespoons of sugar,
- 1 teaspoon salt,
- 4.5-5 cups of flour,
- Cheese for the filling.
Preparation
- Melt the butter in a sauce pan, remove the foam on top with a spoon and set aside until the butter hardens,
- Mix water, milk, and yeast in a bowl,
- Add one egg and one egg white and sugar,
- Take the butter by separating the water at the bottom, add it to the bowl and mix,
- Add the flour gradually and start kneading,
- Add salt after half of the flour,
- Add the remaining flour gradually and knead until you get a dough that does not stick to the hand,
- Cover and rest it for 20 min.,
- Knead the dough again and rest for another 20 minutes,
- Knead the dough again, make tangerine-sized pieces, roll them and place them on a baking tray lined with greaseproof paper,
- If you are going to make it with cheese, flatten the pieces in your palm, put a teaspoon of cheese on them, close and roll them and place them on the tray,
- Cover and rest them for 30 minutes,
- Flatten them by pressing them with your hands,
- Cover and rest again for 30 minutes,
- Apply egg yolk on top and make scratches with the back of the fork,
- Bake them in a preheated oven at 190 degrees until they turn golden brown.
Enjoy your meal...